this weekend 27th & 28th April

Entree 

• steak béarnaise with potato and gruyere gratin
• herb and goats cheese brioche crostini
• warm black figs with gorgonzola, prosciutto and vincotto
• sticky pork belly spring rolls, nam jim to dip

Main

• miso glazed kingfish, tofu and oyster mushroom broth
• brasied lamb rump with confit carrot puree
• classic beef bourguignon
• handmade potato gnocchi with smoked speck, peas and parmesan
• wild mushroom risotto, parmesan and thyme (vegetarian)

Dessert

• goats cheese panna cotta with strawberry and mint salad
• apple and cinnamon croissant bread and butter pudding
• north american key lime pie
• espresso affogato
• selection of crave gelato (see our cabinet)